Crème de foie gras


Crème de foie gras
This is a rather tricky recipe in which foie gras is used to make a savoury cream, similar to a crème brulée but - of course - without sugar and without caramelizing the top. Instead, it is topped with an espuma (a light hot foam) of potatoes, garnished with crispy morsels of serrano ham.
150 K 4.1/5 (20 reviews)
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Last modified on: December 17th 2023
For 12 people, you will need:

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Times for this recipe
Preparation: 35 min.
Cooking: 1 hour
All in all: 1 hour 35 min.
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Step by step recipe


Stage 1 - 5 min.
Crème de foie gras
Pour 750 ml liquid cream, 30 ml Brandy (Cognac or Armagnac) and 30 ml Port into a pan on low heat. Add 4.5 g salt, 1.5 g pepper, 3 pinches "Quatre-épices" spice blend and 375 g raw foie gras cut into pieces.

Heat gently until the foie gras has completely melted.

Stage 2 - 5 min.
Crème de foie gras
Blend the mixture thoroughly and check seasoning.

Stage 3 - 5 min.
Crème de foie gras
Strain the resulting liquid through a sieve. Clean the pan and pour the liquid back into it.

Stage 4 - 5 min.
Crème de foie gras
Add 6 egg yolks and beat thoroughly to mix well.

Stage 5 - 3 min.
Crème de foie gras
Blend again briefly if necessary.

Preheat the oven to 110°C (240°F).

Stage 6 - 30 min.
Crème de foie gras
Divide the mixture between the ramekins and put in the oven in a bain-marie (as for a crème brulée).

As soon as the creams are cooked, remove from the oven and leave to cool to room temperature, then refrigerate for at least 2 hours.

The preparation and cooking to this stage can be done in advance, even 1 or 2 days beforehand.

Stage 7 - 15 min.
Crème de foie gras
Peel and rinse the potatoes, then cut into thick slices.

Boil in salted water until soft.

You will need 390 g potatoes after cooking.

Stage 8 - 5 min.
Crème de foie gras
Pour 210 ml liquid cream into a pan on low heat with 210 ml Milk, 60 g butter and the cooked potatoes.

Bring to the boil, then blend thoroughly.

Check seasoning.

Stage 9 - 10 min.
Crème de foie gras
Pass the potato cream mixture through a sieve or fine strainer, then pour into a cream whipper.

Pierce 2 gas cartridges and shake well.

Note: if you have a basic cream whipper (i.e. not insulated), wrap it in a tea towel, or you risk burning yourself as the contents will be very hot.

Stage 10 - 5 min.
Crème de foie gras
Make the crispy ham by frying morsels of serrano in a very hot frying pan without any added fat. fry on both sides until crisp.

Stage 11 - 5 min.
Crème de foie gras
Assemble the creams: to each ramekin (they should be really cold), add a layer of hot espuma of potato and stick 2 pieces of ham into the top.

Serve immediately.
Remarks
You can use either cooked or raw foie gras: if you use raw, it is even better if you can season it the day before, as for the terrine of foie gras .

If you do not have a cream whipper, you can replace the espuma with a little creamy potato purée.

The creams can be served in verrines rather than ramekins for a "posh restaurant" touch.
Keeping: Creams with espumas do not keep.
Source: After Jean-Chrisophe Despinasse.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe150 RDI=60 %130 RDI=10 %640 RDI=100 %7,000 RDI=350 %29,300 RDI: 350 %
Per 100 g6 RDI=2 %5 RDI=1 %30 RDI=4 %290 RDI=10 %1,200 RDI: 10 %
Per person10 RDI=5 %10 RDI=1 %50 RDI=8 %580 RDI=30 %2,440 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, egg
How much will it cost?
  • For 12 people : 23.30 €
  • Per person : 1.95 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
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